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Fresh Broccoli Pasta Salad

Fresh broccoli pasta salad with creamy sweet-tangy dressing, crisp blanched broccoli, bacon, and sharp cheddar. Rotini or penne stays al dente after a cold rinse so the pasta salad has a hearty bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini or penne pasta
  • 4 cup fresh broccoli florets, cut small
  • 6 bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar
  • 0.5 red onion, finely diced
  • 0.5 cup sunflower seeds or raisins
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp sugar
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Cook the pasta and broccoli
  1. Cook the rotini or penne pasta in boiling water until al dente, then drain, rinse cold, and cool to stop further cooking. Keep it moving while rinsing so the pasta doesn’t clump.
  2. Blanch the fresh broccoli florets in boiling water for 1-2 minutes until bright green but still crisp, then shock in ice water. Dry completely so the salad stays creamy instead of watery.
Make the dressing and assemble
  1. Whisk mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves. Scrape the bowl so no dry sugar remains.
  2. Combine the cooled pasta with broccoli, bacon, sharp cheddar, red onion, and sunflower seeds or raisins in a large bowl. Toss lightly to distribute everything evenly.
  3. Pour the dressing over the pasta mixture and toss to coat thoroughly. Continue tossing until the pasta and broccoli look glossy and evenly covered.
Chill before serving
  1. Cover and refrigerate at least 1 hour before serving so flavors meld and the pasta absorbs the dressing. Keep it chilled until ready to bring to the table.

Notes

Pro tip: dry the blanched broccoli completely (and rinse the pasta cold) to keep the salad creamy rather than loose. Store covered in the refrigerator for up to 3 days; freeze is not recommended because mayonnaise-based dressing can separate. For a lighter option, use a mayonnaise alternative made with olive oil or plain Greek yogurt (expect a tangier flavor).